Saturday, June 26, 2010

What's on the Grill #177 - Korean Short Ribs

This past weekend we had friends over for dinner, and while cruising the store picking up the dinner groceries, I spotted a nice thick mass of beef short ribs. Thinking back through my last year on the grill, I realized it had been just over a year since I prepared them. Well they looked too good to pass up, so in my basket they went. It was time to grill them again.

Esacape


Since my ribs were nice and thick, I found it fairly easily to slice them out. With the bone facing down, I worked my knife (which really needs to be sharpened), across the top of the bone, just stopping before reaching the end. I then opened up my cut, placed my knife just past the "meat hinge" I created, and made another cut, continuing in the same direction as before, towards the far end.

Short Rib Prep


What you are doing is elongating the meat by slicing it thin and spreading it out. You have to be careful when doing this, as you need to leave enough meat in the "hinges" so that the sections don't split, as for me, they inevitably do!

I originally made this back on WOTG #130, here's the recipe:

For the marinade, I turn to the ever trusty Weber Red Book:

Korean Short Ribs

p.126


1/3 cup soy sauce
3 Tbls brown sugar
2 Tbls rice vinegar
2 green onions, minced
2 Tsp minced garlic
2 Tsp Asian sesame oil
2 Tsp grated fresh ginger
1/2 Tsp Tabasco sauce
1/2 Tsp of each salt and pepper

The marinade ingredients were mixed together and then added to a plastic zip lock bag to marinade with the cut up short ribs. Ideally, you want them to marinade for 8-12 hours. The longer, the better.

When you think ribs, you think low and slow. I also think sun, beer, smoke, beer, and several other lesser important things...but not here. These short ribs are cooked direct, hot, and fast. Prep your grill for direct high.

Remove the ribs from the marinade and pat dry. Grill them over direct high for approximately 8-10 minutes, flipping once.

Ribs on Grate


Take them off and dig in. The spicy asian sauce is the real winner here, especially on the really fatty pieces of meat. I almost find them addictive.

Lit from beneath


The short ribs were served up as an appetizer, as the main course was grilled swordfish, which was superb. Unfortunately, I was battling less tan stellar light, so the pictures sucked. We did however enjoy a quick side of veg by skewering up some onion, peppers, and mushrooms.

Speared Veg


My annual short rib rotation needs to be cut in half. These are too good to only enjoy once a year. I imagine you will agree.

Ribs on Fire

5 comments:

Josh Bousel said...

Looks awesome. This is exactly what I'm making today! Except I got my short ribs cut into flaken instead of doing them whole

Mike said...

Josh - No kidding! I guess something in the air must say "short ribs"! I'll look forward to seeing your results!

Marc van der Wouw said...

Looks great!!! do i see the ipad as a cookbook? on the right side....awesome;-)

Mike said...

Thanks Marc and yup, that's my iPad. In my opinion, it is the greatest kitchen tech accessory!

vialentino said...

wow...love ur food pics...and nice recipe